Brunost vs Heidal cheese
Brunost
Facts
- Texture
- Semi-hard
- Type
- Whey
- Rind
- No rind
- Country
- Norway
Brunost is the brown whey cheese of Norway. Cooks make it by reducing whey until the milk sugar browns and the paste turns sweet. The finished food is a firm block without a rind, closer to caramel fudge than to a salty table cheese. Norwegian dairies sell several styles under the same name, and the sweetness and tang change with the recipe. Breakfast tables across the country treat a few thin slices as an ordinary food.
Heidal cheese
Facts
- Milk
- Mixed milk
- Texture
- Semi-hard
- Type
- Whey
- Rind
- No rind
- Country
- Norway
Heidal cheese is a Norwegian brunost, a brown whey cheese also known as Heidalsost. It is made from cow's milk and goat's milk, together with whey and cream, so the milk is mixed. The kettle is boiled until the milk sugar turns a deep brown and the mass can set into a firm block. The taste is sweet and caramel-like, with a light tang from the goat's milk. Norwegians slice it for bread rather than grate it over pasta.